1. In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.

2. In
a small saucepan, combine sugar and cornstarch. Stir in chopped
strawberries and the water. Cook and stir over medium heat till
thickened and bubbly; remove from heat and cool.

3. Prepare pudding mix as directed on package using 1 1/2 cups
milk. Stir pineapple into warm pudding and pour into pastry shell. Halve
remaining strawberries and arrange over the filling in 2 to 3 rows
around the outer edge of the pie. Top pie with strawberry mixture.
Loosely cover and chill 3 hours or till firm. Top each serving with
whipped cream and toasted coconut. Makes 8 servings.